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<span class="titleMain">番茄鱼片</span>
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<h3>用料</h3>
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    <li>草鱼 <span>200克</span></li>
    <li>鸡蛋白(鸡蛋清) <span>1个</span></li>
    <li>西红柿 <span>150克</span></li>
    <li>清汤 <span>100克</span></li>
    <li>料酒 <span>20克</span></li>
    <li>食盐 <span>10克</span></li>
    <li>水淀粉 <span>25克</span></li>
    <li>味精 <span>2克</span></li>
    <li>葱 <span>5克</span></li>
    <li>豆油 <span>500克</span></li>
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<h3>做法</h3>
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    <li>将鱼肉洗净，斜刀切成长３厘米、宽２厘米的薄片，盛入容器内，用精盐１.５克、料酒１０克腌渍，加鸡蛋清、水淀粉１５克上浆，待用。</li>
    <li>将鲜蕃茄用沸水烫过后剥皮，去蒂、籽，切成与鱼片同样大小的瓣，待用。</li>
    <li>炒勺上火，放油，烧至四成热，放入浆好的鱼片，用筷子轻轻划散，至鱼肉呈白色时倒入漏勺，沥油。</li>
    <li>原勺留底油，下葱段略煸，将蕃茄下勺，烹料酒、精盐、味精、清汤，用水淀粉勾芡，再倒入鱼片，颠勺，淋入熟油，起勺装盘即可。</li>
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